“Norton & Yarrow Cheese’s Sinodun Hill is a ripened goats’ cheese pyramid, similar in style to a Pouligny and other French goats’ cheeses. It is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The rennet is vegetarian – derived from the cardoon thistle. The result is a flavoursome cheese with a light nutty edge and a light mousse-like texture. Its rind seasonally develops some blue and grey moulds as it ages, which add to the flavour and character of the cheese. The Sinodun Hills is the ‘proper’ name for the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze.
Sinodun Hill won Best New Cheese at the British Artisan Cheese Awards 2017 together with Gold Medals in 2017 and 2018 and a Gold at the World Cheese Awards 2018 We also won Best New Artisan Producer at the 2017 Great British Cheese Awards with Sinodun Hill.“
– Norton & Yarrow Cheese
